Carrot Cake with Cream Cheese Frosting
A moist, perfectly spiced carrot cake made with crushed pineapple and topped with rich cream cheese frosting. A nostalgic dessert that's ideal for any occasion, from birthdays to brunches.
Equipment
- Box grater
- mixing bowls
- hand or stand mixer
- measuring cups and spoons
- Two 9-inch round cake pans
- rubber spatula
- cooling rack
Ingredients
- 2 cups finely grated carrots
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup crushed pineapple (drained)
- 1 tsp baking soda
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup chopped walnuts (optional)
- 16 oz cream cheese (brick style)
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 325°F. Grease and flour two 9-inch round pans.
- In a bowl, mix oil, sugars, eggs, vanilla, and pineapple until smooth.
- Add grated carrots and stir until evenly distributed.
- In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in walnuts if using. Divide batter between pans.
- Bake for 35–40 minutes or until toothpick comes out with moist crumbs.
- Cool for 15 minutes in pans, then remove and cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, whip until fluffy.
- Frost cooled cakes and chill for at least 30 minutes before serving.
Notes
Use full-fat brick-style cream cheese only for best frosting results. Cake stays moist for up to 5 days in the fridge. Can be made into cupcakes or a sheet cake.
Nutrition
Calories: 420kcalCarbohydrates: 49gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 220mgPotassium: 170mgFiber: 2gSugar: 38gVitamin A: 4200IUVitamin C: 2mgCalcium: 40mgIron: 1.2mg